The Ina Garten Mexican Wedding Cookies Recipe is sweet, buttery and melt-in-your-mouth delicious. These cookies are perfect for holidays, parties or afternoon treats.
Many people love the Ina Garten Mexican Wedding Cookies Recipe because it is simple to make and always impresses family and friends. If you want to learn How to make Ina Garten Mexican Wedding Cookies, this guide will walk you through each step.
The Ingredients for Ina Garten Mexican Wedding Cookies are easy to find and blend into a perfect, crumbly, nutty cookie everyone will love.
My Experience With This Recipe
I first baked these cookies for a holiday cookie exchange. I was excited to try Ina Garten’s version.
The cookies came out soft, buttery and perfectly coated with powdered sugar. Everyone loved them immediately.
They melt in your mouth with each bite, leaving a sweet, nutty flavor. I have made them many times since and they are always a hit.
Recipe Card Info
- Recipe Name: Ina Garten Mexican Wedding Cookies
- Servings: 24 cookies
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Course: Dessert / Cookies
- Cuisine: Mexican / American
- Calories: 120 kcal per cookie
Equipment List
- Large mixing bowl
- Small mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
- Spatula
Ingredients You Need for Ina Garten Mexican Wedding Cookies
- 1 cup unsalted butter, softened
- ½ cup powdered sugar (plus extra for coating)
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 cup finely chopped pecans or walnuts
Step-by-Step Guide
1. Preheat the Oven
Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper. This prevents cookies from sticking.
2. Cream Butter and Sugar
In a large mixing bowl, beat butter and ½ cup powdered sugar with a mixer. Beat until light, creamy, and smooth.
3. Add Vanilla Extract
Add vanilla extract to the butter-sugar mixture. Beat for another minute to combine evenly. This enhances the cookie flavor.
4. Mix Dry Ingredients
In a separate bowl, combine flour and salt. Stir to mix evenly. Gradually add to butter mixture while beating slowly.
5. Add Chopped Nuts
Fold in finely chopped pecans or walnuts. Make sure nuts are evenly distributed. This gives the cookies a delicious nutty texture.
6. Shape the Cookies
Roll dough into 1-inch balls using your hands. Place on the baking sheet, leaving space between each cookie. They will slightly spread while baking.
7. Bake the Cookies
Bake in the preheated oven for 12–15 minutes. Cookies should be light golden at the bottom but not browned.
8. Cool Slightly
Let cookies cool on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely.
9. Coat with Powdered Sugar
Place powdered sugar in a small bowl. Roll cooled cookies in sugar until fully coated. Repeat for extra sweetness if desired.
Read More: Ina Garten Oatmeal Raisin Cookies Recipe
Tips to Make the Best Ina Garten Mexican Wedding Cookies
- Use softened butter for creamy dough.
- Chop nuts finely for even texture.
- Roll cookies gently to maintain shape.
- Cool cookies before coating with sugar.
- Store in an airtight container to keep fresh.
Common Mistakes to Avoid
- Using melted butter instead of softened butter.
- Not cooling cookies before rolling in sugar.
- Overbaking, which makes cookies dry.
- Using large nut pieces, which can break cookies.
- Skipping parchment paper, which can cause sticking.
Serving Suggestions
These Mexican Wedding Cookies taste perfect with coffee, tea or hot chocolate. They are ideal for holiday platters, cookie exchanges or gifting in a jar. Serve them with other buttery or nutty desserts to create a festive spread.
Variations You Can Try
- Use almonds instead of pecans or walnuts.
- Add a pinch of cinnamon for warm flavor.
- Dip one half in melted chocolate for a chocolate twist.
- Use coconut sugar for a slightly different sweetness.
- Roll in cocoa powder instead of powdered sugar for unique flavor.
Storage and Reheating Tips
- Store in an airtight container at room temperature for up to one week.
- Freeze cookies in a sealed container for up to three months.
- No reheating needed; serve at room temperature.
- Re-roll in powdered sugar if sugar melts during storage.
Nutrition Information
| Nutrient | Amount Per Cookie |
|---|---|
| Calories | 120 kcal |
| Fat | 8 g |
| Carbohydrates | 12 g |
| Protein | 2 g |
| Sugar | 6 g |
Health Benefits
These cookies are a treat but include nuts, which provide healthy fats and protein. Using real butter and nuts makes them more nutritious than many store-bought cookies. Enjoy in moderation as a delicious homemade dessert.
Ina Garten Mexican Wedding Cookies Recipe
Ingredients
- 1 cup unsalted butter softened
- ½ cup powdered sugar plus extra for coating
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 cup finely chopped pecans or walnuts
Instructions
Preheat the Oven
- Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper. This prevents cookies from sticking.
Cream Butter and Sugar
- In a large mixing bowl, beat butter and ½ cup powdered sugar with a mixer. Beat until light, creamy, and smooth.
Add Vanilla Extract
- Add vanilla extract to the butter-sugar mixture. Beat for another minute to combine evenly. This enhances the cookie flavor.
Mix Dry Ingredients
- In a separate bowl, combine flour and salt. Stir to mix evenly. Gradually add to butter mixture while beating slowly.
Add Chopped Nuts
- Fold in finely chopped pecans or walnuts. Make sure nuts are evenly distributed. This gives the cookies a delicious nutty texture.
Shape the Cookies
- Roll dough into 1-inch balls using your hands. Place on the baking sheet, leaving space between each cookie. They will slightly spread while baking.
Bake the Cookies
- Bake in the preheated oven for 12–15 minutes. Cookies should be light golden at the bottom but not browned.
Cool Slightly
- Let cookies cool on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely.
Coat with Powdered Sugar
- Place powdered sugar in a small bowl. Roll cooled cookies in sugar until fully coated. Repeat for extra sweetness if desired.
Notes
- Use softened butter for creamy dough.
- Chop nuts finely for even texture.
- Roll cookies gently to maintain shape.
- Cool cookies before coating with sugar.
- Store in an airtight container to keep fresh.
FAQs about Ina Garten Mexican Wedding Cookies Recipe
1. Can I use other nuts in these cookies?
Yes, almonds or macadamia nuts work well. Chop them finely for even texture and best baking results.
2. How long do these cookies last?
They last up to one week in an airtight container at room temperature. Powdered sugar coating may soften slightly over time.
3. Can I freeze the cookies?
Yes, freeze fully cooled cookies in an airtight container for up to three months. Re-roll in powdered sugar after thawing for freshness.
4. Are these cookies gluten-free?
Not in the original recipe. Substitute a gluten-free flour blend for all-purpose flour to make them gluten-free.
5. Can I make these cookies ahead of time?
Yes, you can make dough and shape balls a day ahead. Refrigerate before baking for convenience.
Final Thoughts
The Ina Garten Mexican Wedding Cookies Recipe is buttery, nutty and melt-in-your-mouth perfect.
Now you know How to make Ina Garten Mexican Wedding Cookies. The Ingredients for Ina Garten Mexican Wedding Cookies are simple and easy to find.
Try this recipe for holidays, parties or cozy afternoon treats. Everyone will love these sweet, delicate cookies that are easy to bake and full of flavor.
Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!